Honeycomb Chocolate Swirl Cheesecake

To be honest I have no idea why I made this, I am far from a cheesecake fan and it's hardly Rory's favourite thing, however I feel like being able to make cheesecake is something I should be able to do. So here it is...

Crunchy, chocolatey, swirly goodness

Honeycomb Chocolate Swirl Cheesecake

Prep Time: 15mins Cook Time: 10 mins in the oven 5 hrs in the fridge

Pie Crust:
400g chocolate biscuits (I used choc chip as they were all I could find here that weren't cream filled)
1/2 cup melted butter
4 tbsp sugar
1 tsp vanilla

1. Preheat oven to 350F.

2. Process the biscuits in a blender until they are crumbed. Then in a small saucepan mix together the biscuit crumbs, sugar, butter and vanilla.

3. Press the mixture firmly and evenly against the sides of the pie tin. Bake in the oven for 10 mins and set aside in the fridge to cool.

Filling:
1 tsp vanilla essence
500g cream cheese
100g caster sugar
300ml cream
100g chocolate
80 grams of honeycomb 

1. Place cream cheese, caster sugar and vanilla in a bowl and beat. Whisk the cream in a separate bowl until it reaches the soft peak stage. Crush the honeycomb and add to the cream. Add this to the cream cheese mix and fold in.

Yum

2. Divide the mixture into two equal amounts and the melted chocolate to one portion. Spoon alternate amounts of chocolate and vanilla mixture to the biscuit base, then using the end of a spoon, swirl the two mixtures to create a ripple effect. 

3. Place the cheesecake in the fridge until set (at least 5 hours).

I made the mistake of trying to flatten the top of my cheesecake which meant that my swirl wasn't as obvious on top however when I cut into it, the swirl was quite distinct on each of the slices. The verdict: Delicious, even as someone who doesn't like cheesecake.